2 c all purpose flour
1 tsp baking powder
1 1/4 c white sugar
1 1/2 c melted butter
1 c plain yogurt
1 1/2 tsp ground cardamom
1 tsp rosewater
1/2 c blanched slivered almonds
1 1/2 TBSP chopped pistachios
1. Preheat oven to 350 degrees F. Sift the flour and baking powder into a bowl; set aside. Grease the cups of a cupcake/muffin pan. You will need 24.
2. Combine the eggs and sugar in a large heatproof bowl and set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes. Mix in the butter, yogurt, cardamom and rosewater. Stir in the flour mixture by hand and fold in the slivered almonds. Spoon into the prepared cupcake molds, filling 3/4 full. Sprinkle some chopped pistachios over the tops.
3. Bake until firm to the touch and golden brown. About 25 – 30 minutes.